Thai Chicken Curry 2

Ingredients

• 1 1/2 pounds fresh spinach, stemmed and washed, but not dried
• 1 (13.5 ounce) can unsweetened coconut milk
• 2 tablespoons chopped shallots
• 1 tablespoon chopped fresh ginger
• 4 teaspoons paprika
• 1 clove garlic, finely chopped
• 1 teaspoon grated lemon rind
• 1/2 teaspoon grated lime rind
• 1/2 teaspoon red pepper flakes
• 1 1/2 pounds boneless, skinned chicken breasts, cut into 2 inch strips
• 1 to 2 tablespoons bottled fish sauce
• 1/2 cup fresh basil leaves, chopped
• 1/2 teaspoon salt

Instructions

1. Place spinach in large skillet; cover. Steam over medium-high heat until spinach just wilts, 3 minutes.
2. Drain in colander; run under cold water to chill.
3. Squeeze spinach dry.
4. Puree 1/2 cup of the coconut milk, shallots, ginger, paprika, garlic, rinds and pepper flakes in blender.
5. Place coconut milk mixture in skillet over medium high heat; cook until mixture thickens and turns brighter red, 1 to 2 minutes.
6. Add chicken, remaining coconut milk and fish sauce. Heat to boiling. Reduce heat to low; cook, uncovered, until chicken is cooked through, 8 to 10 minutes.
7. Stir in spinach and basil; heat through.
8. Add salt and serve.